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Ingredients:
Ingredients:
- 500 g Greek yogurt
- BAM pineapple mango sauce
- 2 tablespoons BAM bourbon vanilla
- 1 tablespoon honey
- Juice of 1/2 lime
- 100 g granola
@bamchocolate.com Ready for that summer feeling? These tropical pineapple mango popsicles bring summer straight to your freezer. Creamy Greek yogurt, fruity BAM pineapple mango topping, a touch of honey and BAM Bourbon vanilla come together for a smooth, fresh and perfectly balanced treat. ? Ingredients • 500 g Greek yogurt • BAM pineapple–mango topping • 2 tablespoons BAM Bourbon vanilla • 1 tablespoon honey • juice of ½ lime • 100 g granola Instructions: Prepare the mixtures: Divide the Greek yogurt into two bowls. Place about 1/3 in one bowl and the remaining 2/3 in the other. Mix the BAM pineapple mango topping into the smaller portion of yogurt to create a smooth fruit layer. Add BAM Bourbon vanilla, honey and lime juice to the larger portion of yogurt and mix until creamy and aromatic. Fill the popsicle molds: Fill each mold about 1/3 full with the pineapple mango mixture. Top with the vanilla yogurt mixture until full. Add crunch: Sprinkle granola over the top of each popsicle for extra texture and crunch. Freeze: Insert the popsicle sticks. Freeze for at least 8 hours, preferably overnight, until fully set. Enjoy your creamy, refreshing tropical pineapple–mango popsicles anytime you need a taste of summer. #pineapplemangopopsicles #tropicalpopsicles #summerdessert #frozendessert #homemadepopsicles #bamcokolada #mojacokolada #mojacokoladasi #bam #becomeamaster
♬ original sound - BAM (Become A Master)
Instructions:
Preparation of yogurt mixtures:
1
Divide the Greek yogurt into two bowls. Put about 1/3 of the yogurt in the first bowl and the remaining 2/3 in the second.
2
Mix the BAM pineapple-mango sauce into the bowl with the smaller amount of yogurt to obtain a smooth and even fruit mixture.
3
Add the BAM bourbon vanilla, honey, and juice of half a lime to the second bowl. Mix well to create an aromatic and creamy yogurt mixture.
Filling the moulds:
1
First fill the light cases about 1/3 full with the BAM pineapple-mango dressing.
2
Then add the vanilla yoghurt mixture to the top. If necessary, shake or tap the mould lightly to even out the layers.
Adding the granola:
1
Sprinkle granola evenly over the top of each light to create a nice crunchy finish during freezing.
Freezing:
1
Carefully stick a chopstick into each mould.
2
Place the bulbs in the freezer for at least 8 hours, preferably overnight, to harden completely.
3
Enjoy the refreshing, creamy tropical pineapple-mango popsicles.
FIT
Vegan
Lactose-free
Best seller
Gluten free
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Quick desserts 
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